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Rice flour is mixed with hot water along with soaked moth beans, chopped spinach and spices. The freshly prepared dough is spread on flat pan into thick rotti and fried till its golden brown on both sides. Serve rice flour moong dal rotti with simple garlic pickle or with any chutney or pickle of your choice.Makes: 2 Spinach Moth Beans Rotti.

Bring to boil a cup of water, add moth beans and salt and remove from heat.
Stir in rice flour, chopped onion, green chiles, cumin seeds and salt.
Make a smooth dough out of the mixture and add few drops of water if necessary while making the dough.
Divide the dough into two portions.

Heat a flat pan on medium heat.
When pan gets little warm, place the dough on the flat pan.
Press the dough and spread it with help of wet fingers into thick roti (around 7 inch diameter).
Pour a tsp of oil on top of the roti.

Cook for a minute or two until the bottom side turns light golden brown.
Turn on the other side and cook covered for a minute or two.
Uncover, turn again and cook for couple more seconds to crisp up the bottom.
Remove rotti from heat and repeat the same with remaining portion(s).
Serve spinach moth beans rotti with simple garlic pickle or with any chutney or pickle of your choice.Notes: Make sure to cook the rotti well.

Fresh spinach leaves and fenugreek leaves are cooked in oil along with few whole spices and mixed with cooked basmati rice. Serve spinach fenugreek leaves rice with any raita of your choice.Makes: around 2 Servings of Spinach Fenugreek Leaves Rice.

Soak basmati rice in 2 1/2 cups of water for half hour.
Cook the basmati rice with few pinches of salt till its almost cooked.

Heat oil in a pan on medium flame, add all masala ingredients in order.
When cumin seeds change color, add sliced onion.
Fry briefly, stir in ginger garlic and green chiles.
Fry for at least half a minute, add the spinach leaves and fenugreek leaves.
Fry both the leaves for around 8 minutes or until the leaves wilt completely and well cooked and stir in sufficient salt.
Stir in above spinach fenugreek leaves mixture with basmati rice and cook covered for few more minutes.
Uncover and adjust any seasonings if necessary.
Fluff the rice with a fork if necessary and serve spinach fenugreek leaves rice with any raita of your choice.Notes: Make sure spinach and fenugreek leaves are fried well.

Heat oil in a pan, add chopped spinach and cook for around 5 minutes until spinach is cooked.
Add tamarind to the pan and remove from heat.
Once the spinach cool to room temperature, grind it along with the previously ground powder into paste.
Remove the spinach chutney onto a bowl.

Heat oil in a pan on heat, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to the chutney bowl.
Mix well and serve spinach chutney with steamed rice.Notes: Make sure spinach is cooked well.

Vermicelli is boiled in water till just soft and fluffy. Freshly chopped spinach is cooked in oil along with onion and mixed with the vermicelli. Serve vermicelli spinach upma immediately.Makes: around 2 Servings of Vermicelli Spinach Upma.

Bring to boil few cups of water in a sauce pot, add a tsp of oil, few pinches of salt.
When the water comes to a boiling point, add vermicelli.
Boil vermicelli for around 1 – 2 minutes or until it is cooked with a slight bite.
Immediately strain the cooked vermicelli and refresh with cold water to stop further cooking of vermicelli if necessary.

Heat oil in a pan on medium low heat, add all talimpu ingredients in order.
When urad dal turns light brown, add chopped onion and green chiles.
Fry for around a minute or until onion starts to change color.
Stir in chopped spinach and salt.
Cook on low flame till spinach wilts and most of the water has been evaporated.
Then stir in cooked vermicelli and mix carefully.
Remove from heat to avoid over cooking the vermicelli.
Serve vermicelli spinach upma immediately.Notes: Don’t overcook vermicelli.

Suggestions: If vermicelli is overcooked, try not to boil it for so long next time or else don’t overcook it in the pan.Variations: You can also add few tablespoons of frozen peas if desired. Check other vermicelli recipes here.Other Names: Vermicelli Spinach Upma, Semya Palakura Upma.

Frozen spinach is cooked in oil along with onion and finished with ground coconut and cilantro. Basmati rice is cooked separately and mixed with the spinach coconut mixture. Serve spinach coconut rice immediately.Makes: around 2 Servings of Spinach Coconut Rice.

Wash basmati rice under fresh water and cook in 1 3/4 Cups of water till all the water has been absorbed.
Wash frozen spinach under water and squeeze away the excess water.
Peel and slice the onion.
Remove stems, wash and slice the green chiles.
Wash the cilantro leaves.

If using frozen coconut, leave it outside for few minutes or microwave the coconut for half a minute.
Coarsely grind the coconut and cilantro using a grinder and remove onto a bowl.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add sliced onion.
Fry till onion turns translucent and start to brown around the edges.
Stir in green chiles and fry briefly.
Add the squeezed spinach and salt
Stir and cook covered for around 5 minutes.
Uncover, stir and fry on medium flame till spinach is completely cooked (around 5 minutes).
Stir in ground coconut cilantro mixture and salt.
Fry for a minute or two and remove from heat.
Fluff the basmati rice and add to the pan containing the spinach mixture.
Mix carefully and serve spinach coconut rice immediately.Notes: Make sure spinach is cooked well.

Suggestions: Prefer frozen spinach if available for the right texture.Variations: Add few broken cashews before talimpu ingredients if desired. Check other spinach rice recipes here. Other Names: Spinach Coconut Rice, Palakura Kobbari Annam.